• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper cases. Slightly oil with oil spray and set it aside.
• In a bowl, whisk soy milk and apple cider vinegar. Set it aside for 10 minutes until it curdles. After that time, stir in the sweet potato puree and olive oil. If lumps of puree remain, blend on the high-speed setting to create a smooth batter - optional, but the muffins will be much moister. Set it aside.
• In another bowl, whisk all the dry ingredients: all-purpose flour, nutritional yeast, baking powder, baking soda, salt, garlic powder, and dried herbs.
• Stir the wet ingredients into the dry ingredients until just combined.
• Fold in shredded, drained zucchini, sundried tomatoes, pumpkin seeds (set aside 2 tablespoons to sprinkle on top), and optional fresh herbs.
• Transfer the muffin batter into the prepared muffin cases - fill them up to 3/4 of their level and sprinkle the remaining 1/4 cup of pumpkin seeds on top of the muffins.
• Bake on the center rack of the oven for 30 minutes or until golden brown on top and a pick inserted in the center comes out clean.
• Cool down on a rack then enjoy cold or lukewarm, plain or with a dollop of vegan butter.

Storage

• Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw at room temperature.